COMPARATIVE STUDIES OF POLYSACCHARIDE STRUCTURES

Abstract

The use of polysaccharide structure formers in meat products has a number of advantages: high water-binding and gel-forming ability, neutral smell and taste, reducing losses and increasing the yield of finished products. In the production of meat products it is necessary to achieve a delicate consistency, especially in the conditions of a shortage of high-quality pork backfat. In this regard, to improve the consistency of sausages, it is of interest to use gums, cellulose, cellulose, etc.